Line a 2-litre (8-cup) terrine or loaf pan with plastic wrap. Spread pistachio ice cream in the base of the terrine and freeze for 1 hour or until firm. Top ice cream with half the sponge and drizzle with half the grappa. Refreeze for 15 minutes while you soften berry ice cream.

Step 4

Spread berry ice cream in the terrine and refreeze for 1 hour or until firm. When firm, soften white chocolate ice cream. Lay remaining sponge in terrine, drizzle with remaining grappa, then cover with final layer of ice cream. Cover and refreeze for at least 4 hours to firm.

Step 5

Soften for 5 minutes before turning out and slicing thickly. Serve with small glasses of grappa if desired.

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